This Thursday, it's only appropriate to highlight some of our country's best cheesemakers on an All-American Thanksgiving cheese plate. And the best thing about a cheese platter is that there's absolutely no cooking involved (unless you're making your own, that is), so you'll be able to focus on everything else.

All that needs to go into a cheese platter is a bit of thought and perhaps a theme. Lucky for you, we've picked one for you.

Here, a roundup of some of our favorite American cheeses we've covered in the past, many of them due in part to Patrick, our departed former cheesemonger!

American cheeses that warrant a spot on your table this year:

Cato Corner Farm: Hooligan- Especially good in the winter, when milk is fattier and flavor is amplified. Made from raw cow's milk in Colchester, Connecticut. Washed rind.

Fresh, local ricotta- So simple, so delicious. But it must be super FRESH! Ricotta in a tub at the grocery store doesn't count. Try to get some from your local cheese shop or a farmer's market. Serve it with a little honey and a sprinkle of pomegranate seeds with toasted pecans before dessert.

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Nora Singley used to be a cheesemonger and the Director of Education at Murray's Cheese Shop. Until recently she was a TV Chef on The Martha Stewart Show. She is currently a freelance food stylist and recipe developer in New York.